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location Maryland
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visits member for 4 years, 8 months
seen 13 hours ago

American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


13h
comment Is it bad to leave the crock pot on “warm” (not low) all day?
You should also be aware that some of the new digital slow cookers will shut off if left alone for too long. Read the reviews online, because it'll affect if it's safe for Kosher cooking. (as you can't turn things on during the sabbath, so you start something in the crock pot the night before, and leave it going for 24 hrs)
13h
answered gluten free gnocchi tasting too much like potato
14h
comment Is it possible to join two thin steaks together on the grill?
@Zevi : And that should've been 'steam' not 'seam'.
21h
comment Is it possible to join two thin steaks together on the grill?
@Zevi : it's counter-intuitive, but you need a really hot fire so that you sear the outside before the heat's had a chance to heat the inside significantly. I would also recommend starting from a chilled state, and make sure that the outside is dry so it doesn't seam. See cooking.stackexchange.com/q/29709/67
21h
comment Recommendations for making ice cream with milk and corn starch (corn flour)
I don't know if it'll help, but one of the ice cream chains that actively mixes stuff into their ice cream (I think it was Coldstone Creamery) uses what's effectively chilled pudding, so that it doesn't become completely liquid when it's warmed back up. You might look at various pudding & custard recipes, and see how well they freeze.
1d
comment Meat curing vs fermenting
@NeilMeyer : I've been told it's an aquired taste (smell?) like durian. Of course, it's rare to find it far from where it's produced ... you're not allowed to ship it by air. I don't know if boats have banned it as well. (fear of a can rupturing & stinking up the whole place)
1d
comment What features should I consider when getting an ice cream or gelato machine?
Thanks for the detailed run-down. I still haven't bought one ... I was leaning towards the ones w/ compressors, but I was finding reviews saying that many of them would break their paddle off when churning gelato. I'm starting to question if that's a sign that that the plastic is bad, or insufficient sensor to determine when it's frozen & bogged down. I'll have to look into how the paddles attach, as you mention bottom mount sounds better.
2d
comment Meat curing vs fermenting
@NeilMeyer : and it's normally done to sausages, from my experience, so you have a chance to get the cultures well distributed into the meat. (one of my favorites is 'sweet bologna', which is nothing like standard bologna)
2d
comment How to avoid elephant skin on no-knead bread?
@niemion : sorry, I only have one dutch oven, so I don't have enough experience to say what to really look for when baking these loaves other than heat-proof knobs. (other than find one about the size of the loaves of bread you're trying to make, I would assume)
2d
answered Pan size affecting evaporation time
2d
comment How to avoid elephant skin on no-knead bread?
@niemion : you mentoned that the bottom of the pot is thin, which means that you won't have as much thermal energy stored ... which is why I mentioned the typical cast iron advice ... but I've managed good no-knead bread without it, making less tall loaves. (I've not actually tried using a thinner pot to compare ... my thinner pots are too tall for my oven, or have knobs & handles that aren't heat-safe.)
Mar
27
answered How to avoid elephant skin on no-knead bread?
Mar
27
comment Food safety issues related to eating raw frozen vegetables
After awhile, I wonder how much of it is companies deciding it's easier to hire lawyers to write warnings than to just run a clean shop.
Mar
27
comment Food safety issues related to eating raw frozen vegetables
I wouldn't automatically dismiss the warning -- remember the spinich / e.coli outbreak in 2006? And unfortunately, I have quite a few favorite recipes that call for thawed frozen spinich (eg, spinich pasta), and often use frozen peas in dishes where I just warm them through.
Mar
26
comment Why is my cheesesteak meat tough?
And thin. 1/4" thick is way too thick for a Philly Cheesesteak. My grandmother (born & raised in Philly) would make them from deli-sliced roast beef. If you're working from raw meat, I'd be aiming for 1/16" (across the grain) ... which likely means cutting it into more manegable blocks, then putting them the freezer to firm up.
Mar
26
comment Is it a known technique to serve hot crispy-crust sandwiches on edge?
That's a good point about proping them up. Even when I make toast, I'll push it over to the edge of the plate, so it's got an air gap below it (as it's in a concave portion of the plate, not the flat part in the middle)
Mar
26
comment Halva seen on Mahane Yehuda Market in Jerusalem
@Jolenealaska : recipe mimicry questions are the exception to the recipe requests being off topic (as they can meet the poorly devised 'only one solution' rule) ... in this case, they've stated how it varies from typical varieties, which is typically what we need (unless it's a well known retaurant chain). Unfortunately, I have no experience w/ this dish.
Mar
26
reviewed Leave Open Halva seen on Mahane Yehuda Market in Jerusalem
Mar
26
reviewed Leave Open What to do with a failed cake?
Mar
26
reviewed No Action Needed Non-shellfish Shrimp Substitutes?